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Unstuffed Cabbage


Marvin Zimble


Food Editor's comments:  If you like stuffed cabbage, you can now have it a lot more often!  This has all the yummy taste of stuffed cabbage, but none of the drudgery of preparing the cabbage leaves, stuffing, and rolling.  Simple and delicious!  Perfect for lunch or supper, especially during the cold weather season.  This recipe makes a lot and you can freeze it in smaller portions to have ready when the mood strikes you.  Thank you to Julie's Uncle Marvin, for sending us this recipe!




1 large head cabbage

2 cups chicken stock

1 tablespoon olive oil

1 large onion, chopped

1 clove garlic, chopped

1/2 teaspoon salt

1/2 teaspoon pepper

1 pound ground beef

Juice of 1 lemon

1/4 cup golden raisins

1/4 cup dark raisins

3 tablespoons dark brown sugar

1 tablespoon red wine

1 can (15-16 ounces) tomato sauce

1 can (28 ounces) crushed tomatoes

1/2 teaspoon allspice

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/2 cup rice


Cut the cabbage into desired size pieces and simmer in chicken stock for 30 minutes.


Heat oil, add onion, garlic, salt and pepper, and cook for 5 minutes.  Add beef and stir until browned.  Add remaining ingredients, except rice, bring to a boil, and simmer for 20 minutes.


Combine the beef mixture with the cabbage and add the rice.  Bring to a boil, cover and simmer for 30 minutes.


Serve immediately or let cool and refrigerate or freeze.


Marvin Zimble, Julie's uncle, is a truly great cook.  He is quite famous for his challah!  We look forward to sharing more "Uncle Marvin" recipes with you on ShalomBoston.com.


Unstuffed Cabbage



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